📝 About This Recipe
Hailing from the heart of 19th-century Austria, the Kaiser Roll is the pinnacle of European bakery craftsmanship, named in honor of Emperor Franz Joseph I. These rolls feature a distinct five-petal symmetrical crown, a shattering crisp crust, and a light, airy crumb that carries a subtle hint of malt. Whether used for a classic Schnitzel sandwich or simply slathered with cultured butter, these rolls bring a touch of old-world elegance to your kitchen.
🥗 Ingredients
The Dough Starter (Biga)
- 150 grams Bread Flour (high protein content is essential)
- 90 ml Warm Water (approximately 105°F)
- 1/4 teaspoon Instant Yeast
Main Dough
- 350 grams Bread Flour (plus extra for dusting)
- 160 ml Warm Water
- 1.5 teaspoons Instant Yeast
- 10 grams Fine Sea Salt
- 1 tablespoon Barley Malt Syrup (can substitute with honey)
- 30 grams Unsalted Butter (softened to room temperature)
- 1 large Egg White (at room temperature)
Topping & Finish
- 2 tablespoons Poppy Seeds (optional)
- 2 tablespoons Sesame Seeds (optional)
- 1/4 cup Water (in a spray bottle for steam)
👨🍳 Instructions
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1
Prepare the starter: In a small bowl, mix the 150g flour, 90ml water, and 1/4 tsp yeast until a stiff ball forms. Cover and let it sit at room temperature for at least 4 hours, or ideally overnight in the fridge for maximum flavor development.
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2
Mix the main dough: In the bowl of a stand mixer, combine the remaining water, yeast, barley malt syrup, and the egg white. Whisk gently to dissolve the syrup.
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3
Tear the starter (Biga) into small chunks and add it to the liquid mixture. Add the 350g of bread flour and the salt.
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4
Using the dough hook attachment, mix on low speed for 3-4 minutes until a shaggy dough forms. Add the softened butter one small piece at a time while the mixer is running.
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5
Increase speed to medium and knead for 8-10 minutes. The dough should be smooth, elastic, and pass the 'windowpane test' (stretchable enough to see light through without tearing).
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6
Bulk Fermentation: Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm spot for 60-90 minutes, or until doubled in size.
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7
Divide the dough: Gently punch down the dough and divide into 12 equal portions (approx. 75-80g each). Roll each into a smooth, tight ball.
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8
Shape the rolls: To achieve the traditional look without a stamp, flatten a dough ball into a 5-inch circle. Fold the top edge to the center, press with your thumb to create a pocket, and continue folding the edges inward in a clockwise overlapping fashion (5 folds total), tucking the final flap into the center pocket.
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9
Second Proof: Place the rolls 'crown side down' on a parchment-lined baking sheet. This ensures the folds don't pop open during the rise. Cover and let proof for 45 minutes.
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10
Preheat your oven to 425°F (220°C). Place an empty cast iron skillet or broiler pan on the bottom rack of the oven.
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11
Flip the rolls: Carefully flip the rolls over so the crown side is facing up. Lightly mist with water and dip into poppy or sesame seeds if desired.
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12
Bake with steam: Slide the baking sheet into the oven and carefully pour 1 cup of hot water into the preheated skillet on the bottom rack to create steam. Close the door immediately.
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13
Bake for 20-25 minutes, rotating the pan halfway through, until the rolls are a deep golden brown and sound hollow when tapped on the bottom.
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14
Cooling: Transfer the rolls to a wire rack immediately to prevent the bottoms from getting soggy. Let cool for at least 20 minutes before serving.
💡 Chef's Tips
Use a kitchen scale for the ingredients; precision is the secret to consistent bakery-quality rolls. If you don't want to hand-fold, you can use a Kaiser Roll stamp, but press firmly nearly to the bottom to ensure the pattern stays after baking. The barley malt syrup provides the authentic 'bakery smell' and a beautiful crust color; don't skip it if possible. Ensure your oven is fully preheated; the 'oven spring' from the initial heat and steam creates the light texture. If the crust softens after cooling, pop them back in a 350°F oven for 5 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve warm with high-quality salted butter and apricot jam for a traditional Viennese breakfast. Use as the base for a classic Roast Beef sandwich with horseradish cream and arugula. Pair with a hot bowl of Goulash or beef stew to soak up the savory juices. Excellent for breakfast sandwiches with a fried egg, emmental cheese, and crispy bacon. Enjoy alongside a cold Austrian Lager or a crisp Pilsner.